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In a medium bowl, mash the banana until smooth.
Add cottage cheese, eggs, vanilla extract, and cinnamon, then whisk until well combined.
Stir in oat flour, baking powder, and a pinch of salt. Mix until a thick but pourable batter forms.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
Pour ¼ cup of batter per pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown.
Stack the pancakes and top with banana slices, a drizzle of honey, and a dollop of yogurt for extra creaminess.
Add chopped nuts, berries, or a sprinkle of cinnamon for extra texture and flavor.